Cauliflower & Cheddar Cheese Soup
A creamy, comforting cauliflower and cheddar soup made with tender potatoes, a hint of jalapeño heat, and rich sharp cheddar. Blended until smooth and finished with a splash of cream, it’s cozy, hearty, and full of flavour in every spoonful.
Equipment
- Large Dutch oven or heavy-bottomed pot
- Sharp chef’s knife
- Cutting board
- Wooden spoon or spatula
- Measuring cups and spoons
- Blender (countertop blender or immersion blender)
- Ladle (for serving)
Ingredients
- 2 tbsp butter
- 1 onion medium and chopped
- 1 ½ cups celery sliced (about 4 stalks)
- 3 cloves garlic minced
- 3 potatoes yellow, peeled and diced (2–3 cups)
- 6 cups chicken stock
- 1 cauliflower chopped
- 1 jalapeño pepper seeded and finely chopped
- 1 tsp thyme dried
- 1 tsp sea salt
- ⅛ tsp black pepper
- 1 ½ cups cheddar cheese sharp and grated
- 1 tsp Worcestershire sauce
- ½ to ¾ cup heavy cream
Instructions
Sauté the base
- Melt butter in a large Dutch oven over medium-high heat. Add onion and celery and cook until softened, about 5–8 minutes. Stir in garlic and cook for 1 minute more.
Simmer the vegetables
- Add potatoes, chicken stock, cauliflower, jalapeño, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer (partially covered) for 12–15 minutes, until vegetables are tender.
Blend until smooth
- Remove from heat. Carefully purée the soup in batches until smooth and creamy.
Add cheese & seasoning
- Return soup to pot if needed. Stir in cheddar cheese gradually until melted and smooth. Add Worcestershire sauce.
Finish with cream
- Stir in heavy cream and adjust seasoning to taste.
Serve
- Ladle into bowls and serve hot. Top with extra cheddar, herbs, bacon or croutons if desired.
For the creamiest cauliflower and cheddar soup, always blend the soup while it’s still very hot and work in batches if using a countertop blender. This helps create a silky, restaurant-style texture. Just make sure not to overfill the blender—hot soup expands, and blending in smaller portions prevents spills and ensures a smooth, even purée.
Notes
- Blending tip: For the creamiest texture, blend the soup in batches while it’s still hot. A countertop blender gives the smoothest result, but an immersion blender works well for a more rustic finish.
- Cheese matters: Use freshly grated sharp cheddar rather than pre-shredded cheese. It melts more smoothly and gives a richer, less grainy soup.
- Adjusting thickness: If the soup feels too thick after blending, add a splash more chicken stock or cream until it reaches your desired consistency.
- Heat level: The jalapeño adds a gentle warmth, not overpowering heat. For a milder soup, remove it completely. For more spice, leave some seeds in.
- Make it vegetarian: Swap chicken stock for vegetable broth for a fully vegetarian version without losing flavour.
- Cream swap: Heavy cream adds richness, but half-and-half or whole milk can be used for a lighter option.
- Flavour boost: Worcestershire sauce deepens the savoury flavour and adds subtle umami—don’t skip it if possible.
- Make ahead: This soup reheats beautifully. Store in the fridge for up to 3 days and reheat gently on the stove, stirring well.
- Freezing tip: Freeze without the cream added for best texture. Stir in cream after reheating.
- Serving idea: Top with extra cheddar, crispy croutons, or a drizzle of cream for a restaurant-style finish.
Nutrition
Serving: 1gCalories: 423kcalCarbohydrates: 36gProtein: 18gFat: 24gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.2gCholesterol: 68mgSodium: 1020mgPotassium: 1138mgFiber: 5gSugar: 8gVitamin A: 831IUVitamin C: 71mgCalcium: 275mgIron: 2mg
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